Chicken In Silky Almond Sauce

Total Time: 1 hr 27 mins

Ingredients

• Servings: 8
• 16 pieces chicken, skinned
• 2 teaspoons cardamom, ground
• 2 tablespoons vegetable oil
• 2 teaspoons red peppers, ground
• 1/2 cup vegetable oil
• 1 teaspoon cumin, ground
• 5 medium onions, thin sliced
• 1/2 teaspoon fennel, ground
• 6 tablespoons slivered almonds, blanched or almonds, blanched, ground
• 2 cups plain yogurt
• 3 tablespoons coriander, ground
• 1 cup water
• coarse salt
• fresh cilantro (garnish)
• 2 tablespoons fresh ginger, chopped

Recipe

• 1 pat chicken dry.
• 2 heat smaller amount of oil in heavy large skillet or dutch oven over medium high heat.
• 3 add chicken in batches and cook on all sides just until no longer pink (do not brown).
• 4 remove using slotted spoon and set aside.
• 5 heat remaining oil in skillet.
• 6 add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes.
• 7 stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes.
• 8 remove mixture from heat.
• 9 transfer half of mixture to processor or blender.
• 10 puree with 1/2 of the yogurt and 1/2 of the water.
• 11 repeat with the rest of the mixture, yogurt and water.
• 12 pour sauce back into skillet.
• 13 add chicken to skillet.
• 14 place over medium high head and bring to a boil.
• 15 reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.
• 16 remove from head.
• 17 let stand at room temperature for 30 minutes (dish is best refrigerated and reheated).
• 18 rewarm over low heat.
• 19 transfer to serving dish, garnish and serve immediately.